Recipes! The Grand Collection

its food grade lye, you add to the water when you dip the pretzels. http://www.essentialdepot.com/category/sodium-hydroxide-components.html its what gives the pretzel color and flavor. Im curious to try the recipe.

 

Let me know how they come out. Love me some soft pretzels. I always have some of the frozen ones in the freezer (actually have 2 boxes in there now).

 

https://www.mrfood.com/Stew-Recipes/Wintry-Chicken-Stew-763

Cook's notes:
I cut the recipe in half.
I used petite tomatoes, since my wife don't like them any bigger. grrrr
I grilled chicken tenders yesterday, and added them at the end of the cook, cut up.
Cut the taters in bite sized pieces!
Add a little more water, and stir often, not occasionally
I think this was most excellent, and my wife loved it as well. That only happens when the stars and planets align.
tomorrow will tell how the leftovers are.

Recipe suggests biscuits for dunking... too thick for that. A spoonful on a biscuit and take a bite though.. yes!

 

Leftovers were good too. I added a little zing with Tabasco. I forgot the new bottle is freaking hot!
I need to try making biscuits again. Pillsbury Grands just don't cut it anymore.

 

It's damn good but fairly involved. I don't let it raise in the fridge for 18 hours, just let it raise once in the final shape for a few hours at room temp. As if you have more questions.